Name: Kaddu ke Kofte recipe by sweta biswal at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 3 cups grated pumpkin; 1 small boiled and peeled potato; 1/2 tsp chili powder; 2 tsp besan; a pinch of garam masala; 2 grated garlic flakes; 2-3 tsp oil; 1 large onion (diced); 7-8 garlic cloves; 1 inch ginger; 1 inch cinnamon; 1 green cardamom; 1 clove; 1-2 kashmiri red chili; 1 large tomato; 1 tsp kasuri methi; 1 cup milk; 1 tsp oil; 1 tsp butter; salt to taste; 4-5 cashews

Ingredients Serving: 3

3 cups grated pumpkin
1 small boiled and peeled potato
1/2 tsp chili powder
2 tsp besan
a pinch of garam masala
2 grated garlic flakes
2-3 tsp oil
1 large onion (diced)
7-8 garlic cloves
1 inch ginger
1 inch cinnamon
1 green cardamom
1 clove
1-2 kashmiri red chili
1 large tomato
1 tsp kasuri methi
1 cup milk
1 tsp oil
1 tsp butter
salt to taste
4-5 cashews

Instructions

Add a little salt to the grated pumpkin and keep aside for 15 minutes. Squeeze it to remove the excess water.
Transfer to a mixing bowl and add mashed potato, chili powder, salt, garam masala and besan for making the koftas. Mix well and divide into small portions.
Mix well and divide into small portions. Shape into balls while inserting 1-2 raisins into the center of each one.
Heat an appam pan. Add a few drops of oil into each cavity. Place the balls into the cavity and cook on all sides till brown. Remove and keep aside on a paper towel.
Heat 1 tsp oil in a wok. Add the red chili, cinnamom, cardamom and cloves. Once fragrant, add the garlic, ginger and onion. Cook till onion becomes translucent. Add cashews and fry for 30 seconds more.
Add the tomato at this stage and cook till mushy. Add the kasuri methi and mix once before removing from flame.
Allow to stand aside till it cools down to room temperature. Blend into a smooth paste.
Heat the same wok. Add butter to it and allow it to melt. Add the tomato onion paste and cook for 3-4 minutes.
Finally add the milk along with 1/2 cup water. Add salt. Bring it to a slow boil. Let it simmer for 3-4 minutes.
Add the koftas and cook for 1 minute before switching off the flame. Let it stand covered for 10 minutes before serving.
Serve hot with rotis or white rice.

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